GROUP 2
Chemicals Used in
Cleaning and
Sanitizing Kitchen
Tools and
Equipment.
1
Cleaning
The process of removing food and
other types of soil from a surface,
such as a dish, glass, or cutting board
and others.
2
GROUP 2
Cleaning
Compound
3
Detergents
these are cleaning agents.
solvents or any substance used to
wash tablewares, surfaces, and
equipments.
Solvent
Cleaners
commonly referred to as
degreasers, they are used on
surfaces where grease has
burned on.
Acid
Cleaners
used periodically in removing minerals
deposits and other soils that detergents
cannot eliminate such as cale in washing
machines and steam tables, lime buildup
on dishwashing machines and rust on
shelving.
Abrasives
are generally used to remove heavy
accumulations of soil that are
difficult to remove with detergents,
solvents and acids.
GROUP 2
Steps in
Washing
Dishes
8
1.Wear
rubber gloves if you have dry
hands or other skin problem.
Wear aprons too.
2.Scrape
all the large pieces of food on the
dishes and place it in a compost
bin or garbage can. 9
3. Stack
the dishes in the proper order
namely: glassware, silverware,
chinaware, and utensils.
4. Fill the sink with water
add a considerable amount of
detergent. The hotter the water,
the better it’s sanitizing (66degree
c/150F
10
5.Wash the lightest soiled
items first
start with glasses, cups, and
flatware.
6. Wash
plates, bowls, and serving dishes.
Remember to scrape these items
before washing.
11
7. Wash pots and pans last
soak them first. Wash the pans
thoroughly and don’t forget to
clen the bottoms
8. Lay your dishes
out on a rack to air-dry or wipe
them clean with a towel
12
9.There
should be no visible matter
and no “greasy” feel.
10. Rinse
brush, sponge and allow to dry.
sterilize your equipment often
using boiling water with bleach. 13
11. Wipe
wipe down the sink, dish drainer,
and dishpan. Remember to replace
sponge and rags frequently
14
TIPS AND WARNINGS TO OBSERVE
IN WASHING THE DISHES
15
• Wash glassware first before
greasy pots and pans.
• Rubber gloves will protect
hands and manicures, and
allow you to use hotter water
for washing and/or rinsing.
16
• Dishes may be hand dried
with a clean cloth.
• Try adding a tablespoon of
baking soda to soapy water to
soften hands while cutting
grease.
• Never dump sharp knives into
soapy dishwater where they
cannot be seen.
17
• Laundry detergents or
automatic dishwater
detergents should not be
used for hand washing
dishes.
• Keep dishwashing liquid
out of the reach of
children.
18
Additional Tips:
1.Dishes can be washed easily if you keep them under the
water while scrubbing them for particles to lift away. Bring
the dish out of the water to check for any missed spots.
2.Stacking a few dishes in the sink at a time allows dishes a
few minutes of soaking time while you wash another dish.
3.Try drying pots and pans with a paper towel to reduce
residue from the pan which causes staining the dishcloth.
4.Don't soak aluminum while dishwashing for it may cause
darkening. 19
GROUP 2
Washing with
the dishwasher
machine
20
load it up
Fill your
dishwasher
logically
esablish a routine, and
stick with it for most
loads
DONT
CROWD THE
DISHES
fill your dishwasher full, but not
crammed-you’ll maximize the
cleaning capacity of your
dishwaher and minimize excessive
water usage
ADD
DETERGENT
Fill the detergent
despenser with cleanser
either liquid or powder
and close it up
turn it on
set the timer as necessary. A
shorter timefor lightly-soiled
dishes, or a longer ti e for
heavily-soiled pots, pans and
dishes
dry the
dishes
you can use a heated dry (but be
careful of plastic dishes or
containers), or use air drying. dishes
will still dry relatively quickly, as
dishwasher water is usually heated
to 140degrees
How to clean, Remove Stain, Sanitize and Store
proper cleaning of the cutting board
is essentials to your good health.
Whether you use a wood or plastic
cutting board, you should clean and
sanitize it after use.
27
Clean the Cutting board:
use a metal scraper or spatula to scrape
away any remaining bits and pieces of
food. Throw scraps into the garbage
disposal, garbage receptacle, or trash bin.
Scrub the birad with hot, soapy water
throughly. 28
Removing Stains from the Cutting Board
wet the the stained area with water and
sprinkle it with salt and allow the salt to
melt undistribute for 24hours. Use a clea
nylon scrubbing sponge or clean
toothbrush to scrub the paste on yhe
strained area of the cutting board. 29
Sanitizing the Cutting Board
combine one teaspoon of bleach to one
quart of water. Allow it to air dry or use a
clean cloth to dry it. You may use a
vinegar solution in place of the bleach
solution
30
Storing the Cutting Board:
store it vertically or in an upright
position. This helps avoid moisture fom
getting trapped underneath the board
and the accumulation of dust or grime
31
GROUP 2
Methods of
Cleaning
Equipment
32
FOAM
you use this to increase the
contact time of the chemical
solutions to improve cleaning
with less mechanical force
Clean in
place
A chemical solution is circulated
through a circuit of tanks and or
lines the return to a central
reservior allowing the chemical
solution to be reused.
Mechanical
it normally involves the use of
brush either by hand or a
machine such as floor
scruber
GROUP 2
Fundamental
Cleaning
Procedures
36
Scrape and Pre-rinse
soiled equipment surfaces are scraped and
rinse with warm water to remove loose
food soils.
Cleaning Cycle
the removal of residual food soils from
equipment surfaces is based on the manipulation
37
of the four basic cleaning factors and the method
Rinse
rinse all the surface with cold water to hot water
Acid Rinse
a mild rinse of the equipment neutralizes any alkaline
residues left and removes any mineral soil present
sanitize
all equipment surfaces are rinsed or flooded with a
sanitizing agent. 38
Factors that
GROUP 2
influence the
cleaning
process 39
Soil
varying degrees of food soil will be deposited on the
equipment during production
Time
the longer a cleaning solution remains in contact with the
equipment surface, the greater the amount of food soil that
is removed 40
Temperature
soils are affected by temperature in varying degrees in
the presence of a cleaning solution most soils become
more readily soluble as the temperature increases
41
THANK
YOU!!
GROUP 2
42
